Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention. A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri! You can also skip the last canning steps, and just store it in your refrigerator (2 or 3 months) or freezer (indefinitely).

To prepare for canning, I heat 5 pint/500 ml mason jars in boiling water and left them in the hot water until ready to be filled. The sealing discs and ring bands were also warmed in a small pot of boiling water and left in the hot water until ready to use.